Journal of Oleo Science Copyright ©2014 by Japan Oil Chemists’ Society doi : 10.5650/jos.ess13221 J. Oleo Sci.

63, (9)
885-892 (2014)

Physico-chemical Characteristics of Papaya (Carica papaya L.) Seed Oil of the Hong
Kong/Sekaki Variety Noorzianna Abdul Manaf Yanty1, Jalaldeen Mohammed Nazrim
Marikkar2, Bangun Prajanto Nusantoro3, Kamariah Long4 and Hasanah Mohd Ghazali1*
1 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor
DE, Malaysia. 2 Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia,
43400 Serdang, Selangor,
Malaysia. 3 Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada
University, Yogyakarta 55281,
Indonesia. 4 Malaysian Agricultural Research and Development Institute, P.O. Box 12301, 50774 Kuala Lumpur, Malaysia.

Abstract: A study was carried out to determine the physicochemical characteristics of the oil derived from
papaya seeds of the Hong Kong/Sekaki variety. Proximate analysis showed that seeds of the Hong Kong/
Sekaki variety contained considerable amount of oil (27.0%). The iodine value, saponification value,
unsaponifiable matter and free fatty acid contents of freshly extracted papaya seed oil were 76.9 g I
2

/100g
oil, 193.5 mg KOH/g oil, 1.52% and 0.91%, respectively. The oil had a Lovibond color index of 15.2Y + 5.2B.
Papaya seed oil contained ten detectable fatty acids, of which 78.33% were unsaturated. Oleic (73.5%) acid
was the dominant fatty acids followed by palmitic acid (15.8%). Based on the high performance liquid
chromatography (HPLC) analysis, seven species of triacylglycerols (TAGs) were detected. The predominant
TAGs of papaya seed oil were OOO (40.4%), POO (29.1%) and SOO (9.9%) where O, P, and S denote oleic,
palmitic and stearic acids, respectively. Thermal analysis by differential scanning calorimetry (DSC) showed
that papaya seed oil had its major melting and crystallization transitions at 12.4°C and -48.2°C, respectively.
Analysis of the sample by Z-nose (electronic nose) instrument showed that the sample had a high level of
volatile compounds.
Key words: Carica papaya L., proximate analysis, fatty acids, triacylglycerols, melting and cooling points,
volatile compounds
1 Introduction
PapayaʢCarica papaya L.ʣ, belonging to the family
al.13ʣ reported that the papaya seeds were used as a
poten- Caricaceae, exists in almost all tropical and subtropical
tial post-testicular anti-fertility drug. Papaya latex and
regions of the world1ɻ3ʣ. Being a tree-like herbaceous plant,
seeds also have proven antihelminthic and anti-microbial
papaya bears fruits throughout the year. Different forms,
activities14ʣ. For instance, it was found to be efficient in
sizes color of the flesh of papaya are existed depending on
treating human intestinal parasites without side
effects15ʣ. the variety. The flesh of the papaya fruit may vary from yellow to orange or reddish. Each fruit may contain a large
There has been a considerable interest with regard to
number of seeds which are usually attached in rows to the
 the oil potential of papaya seeds8, 16ɻ18ʣ. According to
past interior of the fruit.
studies, the oil content of papaya seed was found to be in a
The seeds of papaya are edible and found to have some
range of 13.9–30.7ˋ8, 16ɻ19ʣ. Papaya seed oil is yellow
spicy flavor which makes it a substitute for black pepper4ɻ6ʣ.
ʢranging from pale to dark yellowʣin color and is almost
For instance, they are commercially used as an ingredient
odorless and flavorless20ʣ; hence it can easily find new
uses. in Hawaii salad dressings7ʣ. The spicy-pungent flavor of the
Similarly, the residue left after the extraction of the seed
seeds is attributed to the presence of benzyl isothiocya-
oil is an industrially useful material. Alobo21ʣ indicated
that nate6, 8ɻ12ʣ. The biologically active isothiocyanate has been
the defatted-seed flour of papaya may have some
potential found to act as cancer chemopreventive agents. Lohiya et
applications in food formulations since it was found to
*Correspondence to: Hasanah Mohd Ghazali, Department of Food Science, Faculty of Food Science and Technology E-mail:
hasanah@upm.edu.my Accepted June 20, 2014 (received for review December 14, 2013) Journal of Oleo Science ISSN
1345-8957 print / ISSN 1347-3352 online http://www.jstage.jst.go.jp/browse/jos/ɹɹhttp://mc.manusriptcentral.com/jjocs
885
N. A. M. Yanty, J. M. N. Marikkar, B. P. Nusantoro et al.
show foaming and emulsifying properties. It could be
1 h and transferred into a blue-capped reagent bottle and
mainly due to the high protein content of the papaya seed
stored at ɻ20ˆ until needed for analysis. Prior to analysis,
flourʢ32.4ˋʣ21ʣ. According to another investigation, the
the oil was removed from cold storage, left standing at
protein content of the defatted papaya seed was as high as
room temperature for 1 h and then warmed at 60ˆ until
44.4ˋ22ʣ. Hence, the extraction of oil from the waste-seeds
completely melted. of papaya and utilization of its
defatted flour could improve the profitability of the papaya industries23ʣ.
2.4 Determination of iodine and saponification values, unsoponifiable matter and free fatty acid contents Malaysia, being a
country with long-established papaya
The iodine and saponification values, saponifiable
matter cultivation, could reap the potential benefits from papaya.
and free fatty acid contents of the oil sample were deter-
Papaya of the Hong Kong/Sekaki variety is the second most
mined according to the standard analytical methods of
popularly cultivated variety in Malaysia after Eksotika. It is
AOAC27ʣ. a cross-pollinated variety and a prolific
bearer yielding about 60-70 tonnes fruits/ha/year24ʣ. The availability of in-
2.5 GC analysis of fatty acid methyl esterʢFAMEʣ
formation on the oil characteristics of Malaysian papaya va-
The fatty acid composition was determined after
conver- rieties is scarce, and, hence, it is for researchers and indus-
sion of the oil into methyl estersʢFAMEʣaccording to
the try alike to explore possible uses of the oil. In our previous
method of Cocks and van Rede28ʣ, and analyzed on a
gas communication, some basic characteristics of papaya seed
chromatographʢShimadzu GC-14A, Shimadzu
Corporation, oil extracted from Batek Batu variety were reported12ʣ.
Kyoto, Japanʣfitted with an FID detector. A polar
capillary This study showed that papaya seed oil may have the po-
column BPX70ʢ0.32 mm internal diameter, 30 m length
tential to become a new source of high-oleic oil. In this
and 0.25 μm film thickness; SGE International Pty, Ltd.,
study, we determined the physicochemical characteristics
Victoria, Australiaʣwas used at a column pressure of 10
psi. of the oil derived from the seeds of the Hong Kong/Sekaki
The initial temperature of column was 90ˆ and increased
variety.
 to 110ˆ, held for 1 min. Then, it was increased at the rate of 8ˆ/min to 220ˆ for 1 min. The temperature of the in- jector and
detector was maintained at 240ˆ29ʣ. Individual peaks of fatty acid methyl esters were identified by com- 2 Materials and
Methods
paring their retention times with those of standards. 2.1
Materials
Fruits from the Hong Kong/Sekaki variety of papaya
2.6 Determination of triacylglycerolʢTAGʣprofile were
purchased from a local market in Serdang, Selangor,
The system used was a Shimadzu LC-10AD liquid
chro- Malaysia. After cleansing under running water, the seeds
matograph, equipped with a Shimadzu SIL-10 AD
auto-in- were dried overnight in an oven at 60ˆ. Five batches of
jector, Shimadzu system controller SLC-10A, and
RID-6A seedsʢfrom fruits obtained at different timesʣwere pre-
Shimadzu refractive index detectorʢShimadzu
Corporation, pared, pooled and kept under cool dry storage. For analy-
Kyoto, Japanʣ. The separation of TAG was performed
on a sis, the seedsʢwith the kernelʣwere finely ground in a
commercially packed RP-18 columnʢ250w4 mmʣwith
par- Waring blenderʢModel 32BL80, Dynamic Corporation of
ticle size 5 μmʢMerck, Darmstadt, Germanyʣ. The
mobile America, New Hartford, Connecticut, USAʣprior to the use.
phase was acetone:acetonitrileʢ63.5:36.5, v/vʣand the
flow Chemicals used were of general and analytical grades.
rate was 1 mL/min at 30ˆ. The injector volume was 10 μl of 5ˋʢw/wʣoil in chloroform. The total run time of a 2.2 Proximate
analysis
sample was 1 h. The TAG peaks identification was based on
The moisture, crude proteinʢmicro-Kjeldahlʣ, crude
the retention time of TAG standardsʢOLL, OOL, POL,
fiber and oilʢSoxhletʣcontents of papaya seeds were deter-
OOO, POO, PPO and SOO; Sigma-Aldrich, Inc. St.
Louis, mined using the methods described by Pearson25ʣ. The ash
California, USAʣand the results of Ghazali et al.30ʣ.
Percent content was determined using the method of Pomeranz
unknown TAG was calculated by obtaining the
percentage and Meloan26ʣ and total carbohydrate was calculated by dif-
of the sum of peak areas of unknown TAG divided by the
ference. All determinations were done in duplicate.
sum of peak areas of TAG after 10 minutes of elution time31ʣ. 2.3 Oil extraction
Oil was extracted from the ground papaya seeds by cir-
2.7 DSC thermal analysis culating petroleum
etherʢ40-60ˆʣfor 8 h in a 5 L Soxhlet
For thermal analysis, a Perkin-Elmer differential scan-
extractor27ʣ. The oil was recovered using a rotary evapora-
ning calorimeter equipped with a thermal analysis data
torʢModel N-1, Eyela, Tokyo Rakakikal Co., Ltd., Tokyo,
stationʢPYRISTM Diamond DSC, Perkin-Elmer
Corporation, Japanʣ. The extracted fat was placed in an oven at 60ˆ for
Shelton, Connecticut, USAʣwas used. The instrument was
886

J. Oleo Sci. 63, (9) 885-892 (2014)

Characteristics of Carica papaya L. (papaya) seed oil
calibrated using indium and zinc. Nitrogenʢ99.99ˋ purityʣ
2.11 Statistical analysis was used as the purge gas at a
rate of 100 mL/min and a
In all analyses, two replicates were used and the
results pressure of a 20 psi. Approximately 3–5 mg of melted
were expressed as mean valueʁstandard deviation. Data
sample was placed in a standard DSC aluminum pan and
were statistically analyzed by one-way analysis of
variance then hermetically sealed. An empty and hermetically
ʢANOVAʣ, by using Tukeyʟs Test of MINITABʢversion
15ʣ sealed DSC aluminum pan was used as a reference. In
statistical package at 0.05 probability level. order to
obtain cooling and heating profiles, the oil sample was subjected to the following temperature program: 60ˆ isothermal for 2 min,
cooled at 5ˆ/min to ɻ60ˆ and held for 2 min. The same sample was then heated from ɻ60ˆ
3 Results and Discussion to 60ˆ at the same rate32ʣ.
3.1 Proximate composition and oil quality of papaya seed Proximate analysis of the papaya seed of the Hong Kong/ 2.8 Solid fat
contentʢSFCʣanalysis by Pulse NMR
Sekaki variety showed that it contained 6.2ʁ0.8ˋ mois- SFC
was measured using a Bruker MinispecʢModel
ture, 27.0ʁ2.2ˋ oil, 28.2ʁ0.11ˋ protein, 21.8ʁ0.45ˋ
mq20ʣpulse Nuclear Magnetic ResonanceʢpNMRʣspec-
crude fiber, 2.4ʁ0.58ˋ ash and 14.4ʁ1.69ˋ carbohy-
trometerʢKarlsruhe, Germanyʣ. Measurements were taken
drateʢby differenceʣʢTable 1ʣ. As shown in Table 1,
these according to PORIM parallel methodʢMethod IIʣ. The
values were comparable to those of the other varieties re-
sample in an NMR tube was first melted at 60ˆ for 30 min,
ported previously16ɻ19ʣ. The seed oil obtained from
this followed by chilling at 0ˆ for 60 min, and then held at
sample had a golden yellow in colorʢ15.2Yɹ5.2Rʣ. On
the each measuring temperature for 30 min prior to measure-
other hand, the oil color reported for Batek Batu variety
ment33ʣ. Melting, chilling, and holding of the samples were
was reddish yellowʢ24Yɹ4Rʣ17ʣ. The color of papaya
seed carried out in pre-equilibrated thermostated water baths
oils of Tainoung No. 2 variety from Taiwan is ranging
from ʢJEIO TECH Model VTRC-620 Desktop Refrigerated Circu-
bright to dark yellow depending on the expelling
process8ʣ. latorʣ, accurate to 1ˆ. SFC of the sample was measured at 5, 10, 15, 17 and 20ˆ. The signals were recorded and inte-
According to Table 1, the free fatty acid content of
grated by a computer to obtain the percent SFCʢˋʣ.
 papaya seed oil obtained in this study was 0.91ˋ which is comparable to free fatty acid content of papaya seed oil 2.9 Color
determination
obtained by Marfo et al.ʢ0.94ˋʣ18ʣ and Harvey et Liquid
oil samples were placed into a 1 inch cell and the
al.ʢ0.94ˋʣ36ʣ. However, the unsaponifiable matter
content color was determined using a Lovibond tintometer Model E
of Batek Batu varietyʢ2.11ˋʣwas slightly higher than
that ʢSalisbury, Englandʣat 30ˆ by achieving the best possible
of the Hong Kong/Sekaki varietyʢ1.52ˋʣ17ʣ. match
with the standard color slides of blueʢBʣand yellow ʢYʣindices34ʣ.
According to the data presented in Table 2, the IV and SV of the oil extracted from the Hong Kong/Sekaki variety 2.10 Aroma
profiling
was slightly higher than those of the values recorded for
The aromaʢvolatile compoundsʣprofiles of papaya seed
the oil sample from the Batek Batu variety. However, the
oil were analyzed using an Ultra-Fast GC AnalyzerʢzNose,
values of these two parameters of the Hong Kong/Sekaki
Model 7100ʢElectronic Sensor Technology Company,
variety were seemingly closer to the values of other
variet- Newbury Park, CAʣ. Analysis was done by placing the seed
ies reported by Malacrida et al.16ʣ, Marfo et al.18ʣ and
oil in universal bottles filled to half capacity. Then, the
Harvey et al.36ʣ. bottles were covered with two layers
of parafilm and the samples were heated at 60ˆ in an oven for 15 min. This
3.2 Fatty acid composition procedure was to allow the
emission of aroma compounds.
As shown in Table 3, the fatty acid composition of the
oil The vapor sample was introduced into the electronic nose
from the Hong Kong/Sekaki variety is compared with
those via the sample inlet. The columnʢModel DB-5, J & W Sci-
of the other varieties reported in the literature. The
entific, Agilent Technologies, USAʣtemperature was pro-
present oil sample contained 78.33ˋ unsaturated fatty
grammed from 40ˆ to 200ˆ and Surface Acoustic Wave
acids with oleicʢ73.47ˋʣacid being the dominant fatty
ʢSAWʣquartz microbalance detector temperature was
acid. Papaya seed oil is comparable to the commercial
60ˆ. The helium gas flow was 3.5w10ɻ6 m3/min. Chemical
high-oleic acid vegetable oils which were derived from
sun- analysis time of flavor was accomplished within 20 s by a
flowerʢʼ80ˋʣ, safflowerʢ77ˋʣand canolaʢ75ˋʣ37ʣ.
very fast separation of chemical sampled vapors35ʣ. Profiles obtained are presented as zNoseʢultrafast GCʣchromato-
Palmitic, in this sample, was found as the most
abundant grams and VaporprintTM.
ʢ15.82ˋʣsaturated fatty acid. According to previous report of Puangsri et al.17ʣ, Batek Batu variety from Malay-

J. Oleo Sci. 63, (9) 885-892 (2014)

887
N. A. M. Yanty, J. M. N. Marikkar, B. P. Nusantoro et al.
Table 1 Proximate composition (%) of papaya seeds.
Composition (%)
Determined values*
1 Literature values
2 3 4 Moisture 6.2ʁ0.1 7.2 n.d 6.2 6.43 Oil 27.0ʁ2.2 30.7
25.3 28.3 29.16 Protein 28.2ʁ0.0 28.3 24.3 27.8 25.63 Fiber 21.8ʁ0.5 19.1 17.0 22.6 n.d Ash 2.4ʁ0.6 8.2 8.8 3.5 8.27
Carbohydrate 14.4ʁ1.7 26.6 32.5 11.7 n.d *Each value in the table represents the meanʁstandard deviation of duplicate. 1
Puangsri et al. 2005; 2 Singh, 1990; 3 Marfo et al. 1968; 4 Malacrida et al. 2011 Abbreviation: n.d. not determined

Table 2 Iodine, saponification, unsaponifiable matter and free fatty acid values of papaya seed oils.
Analysis
Determined
Literature values values*
1 2 3 4 5 6 Iodine value (g I
2
/100 g) 76.9ʁ0.2 66.0 74.8 74.8 68.4 64.1 79.95ʁ1.25 Saponification value (mg KOH/oil g) 193.5ʁ0.1 154.7
193.4 197.0 185.4 183.3-185 96.4 ʁ1.37 Unsaponifiable matter (%) 1.5ʁ0.1 1.39 2.11 0.72 n.d 4.5-5.3 1.35ʁ0.14 Free fatty acid
(%) 0.9ʁ0.5 0.33 0.94 0.94 n.d n.d 1.27ʁ0.04 * Each value in the table represents the meanʁstandard deviation of duplicate. 1
Puangsri et al. 2005; 2 Harvey et al. 1978; 3 Marfo et al. 1968; 4 Kalayasiri et al. 1996; 5 Lee et al. 2011; 6 Malacrida et al. 2011
Abbreviation: n.d, not determined
sia contained 80.5ˋ unsaturated fatty acids, out of which around 73ˋ was oleic acid and around 3 to 4ˋ was linoleic acid. In this
sample too, palmitic was the major saturated fatty acid, followed by around 5ˋ of stearic acid. These values were in good
agreement with the patterns of fatty acid distribution reported for papaya seed oil from other countries8, 16ɻ19ʣ. Papaya seed oil
from Taiwan was found to have the highest stearic acid contentʢʙ7ˋʣwhile that of Nigerian was found to have the lowest stearic
acid content ʢʙ2ˋʣ. Interestingly, Lee et al.8ʣ, Malacrida et al.16ʣ and Singh19ʣ reported that papaya seed oil contained small
amount of behenic acid which is not found in the present study. On the other hand, some of the minor fatty acids found in the
present sample were not observed by Marfo et al.18ʣ.
previous report of Lee et al.8ʣ, and Puangsri et al.17ʣ, a similar TAG profile was observed for oil extracted from 3.3
TriacylglycerolʢTAGʣcomposition
Tainoung No.2 and Batek Batu varieties. As such, they also
A typical TAG profile of papaya seed oil extracted from
contained OOOʢ43.77 and 44.6ˋʣ, POOʢ33.83ˋ and the
Hong Kong/Sekaki variety is shown in Fig. 1 and the
30.5ˋʣand SOOʢ8.37ˋ and 9.8ˋ respectivelyʣas the
relative percent distribution of different TAG are given in
major TAGs. These two reports suggest that TAG profile
of Table 4. Being a sample rich in oleic acidʢTable 3ʣ, papaya
papaya seed oil is apparently similar to that of olive oil.
Ac- seed oil contained OOOʢ40.4ˋʣas the most prominent
cording to previous report, olive oil is found to possess
TAG followed by POOʢ29.1ˋʣand SOOʢ9.9ˋʣwhere P, O
large amount of oleic acid rich TAG molecules38ʣ.
Unlike and S are palmitic, oleic and stearic acids, respectively. In
polyunsaturated oils, oleic acid rich oils are highly
regarded this sample, there were some unknown TAG peaks which
in food application mainly due to its thermal-oxidative
sta- were around 5.9ˋ of the total TAG content. According to
bility. Therefore, these oils are suitable for sautéing or
888

J. Oleo Sci. 63, (9) 885-892 (2014)

Fig. 1 HPLC chromatogram of papaya seed oil.
Characteristics of Carica papaya L. (papaya) seed oil
Table 3 Fatty acid composition of papaya seed oils.
Fatty acid (%)
Determined
Literature values values*
1 2 3 4 5 6 Lauric/Dodecanoic acid (C12:0) n.d n.d n.d 0.40 0.01
0.28 n.d Myristic/Tetradecanoic acid (C14:0) 0.3ʁ0.1 n.d 0.2 0.04 0.04 0.72 0.20 Palmitic/Hexadecanoic acid (C16:0) 15.8ʁ0.1
14.8 13.9 16.20 16.60 19.7 16.16 Palmitoleic/Hexadecenoic acid (C16:1) 0.4ʁ0.4 n.d 0.2 0.08 n.d 0.36 0.27
Margoric/Heptadecanoic acid (C17:0) 0.1ʁ0.1 n.d 0.1 n.d n.d n.d 0.13 Stearic/Octadecanoic acid (C18:0) 5.1ʁ0.0 4.2 4.9 5.00
1.90 6.68 4.73 Oleic/Octadecenoic acid (C18:1) 73.5ʁ0.2 71.0 76.8 74.30 79.10 66.74 71.30 Linoleic/Octadecadienoic acid
(C18:2) 4.0ʁ0.2 4.0 3.0 0.40 2.57 3.17 6.06 Linolenic/Octadecatrienoic acid (C18:3) n.d 0.9 0.2 n.d n.d 0.17 0.22
Arachidic/Eicosanoic acid (C20:0) 0.4ʁ0.1 1.1 0.4 0.90 n.d 0.38 0.38 Gadoleic/Eicosaenoic acid (C20:1) 0.4ʁ0.1 0.7 0.3 n.d n.d
0.46 0.32 Behenic/Docosanoic acid (C22:0) n.d n.d n.d 1.6 n.d 1.34 0.23 Unknown n.d 3.3 n.d n.d n.d n.d n.d Unsaturated FA
78.3 76.6 80.5 74.78 81.67 70.9 78.17 Saturated FA 21.7 23.40 19.5 25.22 18.55 29.1 21.83 *Each value in the table represents
the meanʁstandard deviation of duplicate. 1 Kalayasiri et al. 1996; 2 Puangsri et al. 1995; 3 Singh, 1990; 4 Marfo et al. 1986; 5
Lee et al. 2011; 6 Malacrida et al. 2011 Abbreviation: n.d, not determined; FA, fatty acid
deep fat-frying and used to maintain product quality and
its melting profile was found to differ slightly. The
melting enhance palatability. Oleic acid is also important for
point and crystallization temperature of papayaʢBatek
oleochemicals and nonfood applications39ʣ. Nonfood appli-
Batu varietyʣseed oil was 10.5ˆ and ɻ42.2ˆ, respective-
cations of high-oleic oils include cosmetic formulations and
ly17ʣ. PapayaʢBatek Batu varietyʣseed oil has higher
unsat- vegetable based lubricants. Corbett37ʣ and Ashton et al.40ʣ
urated fatty acids content. Hence, the melting point of
reported that high-oleic oils is also good for health as it
papayaʢBatek Batu varietyʣis lower and crystallization
may decrease the risk of coronary heart disease by de-
temperature point is higher than the values obtained from
creasing low density lipoproteinʢLDLʣ.
this study.
3.4 Thermal behavior
3.5 Solid fat content The thermal behavior of papaya seed
oil closely resem-
The solid fat contentʢSFCʣof papaya seed oil was
shown bles the one reported for olive oil41ʣ. This consistency may
in Fig. 3. At 0ˆ, the SFC of the papaya seed oil was 9.8ˋ.
be due to the fact that papaya seed oil has a high amount
This value percentage is consistent with the fact that of
unsaturated fatty acidsʢ78.33ˋʣ, with oleic acid
papaya seed oil has high unsaturated fatty acid. There is
no ʢ73.47ˋʣas the predominant fatty acid. The DSC melting
 solid fat contentʢ0ˋʣwhen the papaya seed oil was
placed and cooling thermograms are shown in Fig. 2. According to
at 20ˆ, remaining liquid at that temperature and beyond.
Fig. 2, the melting curveʢAʣof papaya seed oil showed one broad endothermic heat transition at ɻ0.3ˆ with a shoul-
3.6 Aroma profile der peak at ɻ6.5ˆ. In contrast, the
crystallization curve
The aroma of fats and oils is one of the most
important ʢBʣshowed two distinct exothermic heat transitions; a
criteria influencing quality and sensory characteristics as-
smaller broad peak at ɻ6.5ˆ and a sharp narrow peak at
sociated with foods. The aroma profile of papaya seed oil
is ɻ39.5ˆ. Papaya seed oil in this study has a relatively low
shown in Fig. 4 as both the zNoseʢultrafast
GCʣchromato- melting pointʢ12.4ˆʣand crystallization temperature point
gram and VaporPrintTM. There were no reports found
on ʢɻ48.2ˆʣ. According to the previous report of Puangsri
volatile constituent of papaya seed oil. It can be clearly et
al.17ʣ seed oil from Batek Batu variety had a crystalliza-
seen from the polar plotʢVaporPrintTMʣthat the papaya
tion profile very much closer to the present one. However,
seed oil has distinct aroma profiles compared to rambutan

J. Oleo Sci. 63, (9) 885-892 (2014)

889
seed fat42ʣ, musk lime43ʣ and honeydew35ʣ seed oils. This is also contrary to the report by Eckey20ʣ who found that papaya
oil extracted from an unknown variety was odor- less.
On the other hand, volatile compounds of fruit from dif- ferent papaya variety have been reported by researchers from different
parts of the world. Almora et al.2ʣ reported that butanol, 3-methylbutanol, benzyl alcohol and α- ter- pineol as a predominant
volatile components in papaya
890

N. A. M. Yanty, J. M. N. Marikkar, B. P. Nusantoro et al.

Table 4ɹTriacylglycerol (TAG) composition of papaya seed oils.
TAG (%) Determined values*
1 Reported values
2 LLL n.d n.d 0.02 OLL 0.8ʁ0.2 0.3 0.03 PLL n.d n.d 0.03
OOL 4.7ʁ0.1 3.7 2.54 POL 3.3ʁ0.0 2.3 1.72 PPL 0.2ʁ0.1 n.d 0.18 OOO 40.4ʁ0.1 44.6 43.77 POO/POO+SOL 29.1ʁ0.2 30.5
33.83 PPO 5.9ʁ0.1 5.1 6.19 OOGa n.d n.d 0.42 SOO 9.9ʁ0.0 9.8 8.37 PSO 3.3ʁ0.1 3.8 2.41 SOS 0.3ʁ0.1 n.d 0.20 PSS 0.4ʁ0.3
n.d 0.27 Unknown 1.7ʁ0.1 n.d n.d * Each value in the table represents the meanʁstandard deviation of
duplicate. 1 Puangsri et al. 2005; 2 Lee et al. 2011 Abbreviation: n.d, not determined; L, linoleic; O, oleic; P, palmitic; Ga,
gadoleic; S, stearic

Fig. 2 DSC (A) heating and (B) cooling thermograms

of papaya seed oil.
ʢMaradolroja varietyʣfruits while Pino et al.44ʣ reported that the predominant volatile components in papaya ʢMaradol
varietyʣfruits were methyl butanoate, ethylbu- tanoate, 3-methyl-1-butanol and 1-butanol. Further, linalo- ol, benzyl
isothiocyanate and phenylaectonitrile were found as the predominant volatile components in Solo variety of papaya fruit45ʣ.
Previous study also reported that papaya fruits contained methyl butanoate as the major constituent with particular reference to
glucosinolate products and it is suggested that this component is the one mainly responsible for the pronounced sweaty odor
quality

J. Oleo Sci. 63, (9) 885-892 (2014)

Fig. 3 Solid fat content of papaya seed oil.
of some papaya fruit46ʣ. In addition, Idstein et al.47ʣ reported that papaya pulp contained butanoic acid as a major vola- tile
acid compounds.
Conclusion
Among the fatty acids, oleic acid is particularly stable to thermal-oxidative, due to the presence of only one unsatu- ration in its
structure. Hence, it is suitable for sautéing or deep fat-frying. These oils are used to maintain product quality and to increase
palatability. It is suitable as spray oils for snacks, crackers, cereals, dried fruit and bakery products. In addition, the oil with
higher proportion of monounsaturated fatty acid content, are usually used in emollient skin care products, bath oils, hair
conditioners, and makeup. These properties suggest that papaya seed oil might have potential as a new source of high-oleic oil for
both food and nonfood industries.
Acknowledgement
The authors wish to acknowledge the grant awarded to H. M. Ghazali under the Malaysia IRPA Program, which made this
research possible.
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